There’s something magical about a pavlova—its crisp, delicate shell giving way to a soft, marshmallowy center. This recipe, The Perfect Pavlova in 5 Simple Steps, delivers that dreamy texture every time, with just a bit of patience and care.
In under two hours of baking and a few hours to dry, you’ll create a dessert that’s as stunning as it is delicious. The contrast of the airy meringue with fresh, tangy fruit and creamy toppings is pure bliss, making it a showstopper for any occasion.
What’s even better? This pavlova is surprisingly simple to master, with just a handful of ingredients and straightforward steps. The result is a dessert that’s light yet indulgent, with a balance of sweetness and brightness that’s irresistible.
Whether you’re hosting a dinner party or treating yourself, this pavlova promises to impress with its ethereal texture and vibrant flavors. It’s proof that the best things in life are worth the wait.
Ingredients for The Perfect Pavlova
- 4 large (5½oz/160g) egg whites (at room temperature for best results)
- 1 cup (8oz/225g) sugar
- 2 teaspoons cornstarch (also known as cornflour)
- 1 teaspoon white vinegar (helps stabilize the meringue)
- 1 ½ cups (12floz/340ml) heavy whipping cream, whipped to soft peaks
- 20 strawberries, sliced
- 3 kiwis, sliced
- 1 passion fruit, scooped (optional, for added flavor)
Step-by-Step Instructions
- Preheat the oven to 300°F (150°C). Line a cookie sheet with parchment paper.
- Using an electric stand mixer or hand mixer, whip the egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.
- Turn the mixer to medium-high speed and continue whipping until the egg whites reach soft peaks, roughly 2-3 minutes.
- In a small bowl, mix the sugar, cornstarch, and vinegar. Slowly add the sugar mixture to the egg whites, 1 tablespoon at a time, until fully incorporated. The mixture will double in volume and become shiny. Continue mixing for 2 more minutes, then turn off the mixer.
- Spread the meringue onto the prepared cookie sheet into a 10-inch round, creating a slight dip in the center for the cream.
- Reduce the oven temperature to 250°F (125°C) and bake the pavlova for 1 hour 30 minutes.
- After baking, turn off the oven but leave the pavlova inside to dry out for 3 hours (or overnight).
- When ready to serve, dollop whipped cream onto the pavlova and top with sliced strawberries, kiwi, and passion fruit. Keep refrigerated and enjoy within 2 days.
Topping Ideas to Elevate Your Pavlova
While strawberries, kiwi, and passion fruit are classic choices, feel free to get creative with your toppings! Try a mix of fresh berries like raspberries and blueberries, or add a drizzle of chocolate ganache for a decadent twist. For a tropical vibe, swap in mango slices and toasted coconut flakes. The possibilities are endless!
How to Store Your Pavlova for Maximum Freshness
Pavlova is best enjoyed within 2 days of making it. Store it in an airtight container in the refrigerator to keep it crisp. If you’ve already added the cream and fruit, cover it loosely with plastic wrap to prevent sogginess. Avoid freezing, as it can alter the texture.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the pavlova base the night before and let it dry out in the oven overnight. Whip the cream and slice the fruit just before serving for a fresh, vibrant finish. This way, you can enjoy a stunning dessert with minimal last-minute effort!
Common Questions Answered
Wondering why your pavlova cracked? It’s normal and adds character! To minimize cracks, avoid opening the oven door during baking. Also, ensure your bowl and beaters are completely grease-free when whipping the egg whites for the best results. If you’re unsure about the vinegar, it helps stabilize the meringue—don’t skip it!
Equipment You’ll Need for Success
An electric stand mixer or hand mixer is essential for whipping the egg whites to the right consistency. Use a clean, dry bowl to avoid any grease that could prevent the whites from stiffening. A parchment-lined cookie sheet ensures your pavlova doesn’t stick, making cleanup a breeze.
The Perfect Pavlova in 5 Simple Steps
Ingredients
- 4 large egg whites at room temperature
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar see notes below
- 1 ½ cups heavy whipping cream whipped
- 20 strawberries sliced
- 3 kiwis sliced
- 1 passion fruit scooped
Instructions
- Preheat the oven to 300°F (150°C). Line a cookie sheet with parchment paper.
- Using an electric stand mixer or hand mixer, whip egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.
- Turn the machine up to medium-high speed and continue whipping until the egg whites start to reach soft peaks, roughly 2-3 minutes.
- In a small bowl add the sugar. To this add cornflour and the vinegar. (see video for step by step) Slowly start to add the sugar 1 tablespoon at a time until it is all incorporated. You will see the egg whites double in volume and get shiny. Continue mixing for 2 more minutes and then turn off the machine.
- On the cookie sheet, spread out the pavlova into a 10-inch round. Make the dip in the middle where you will spread the cream.
- Turn down the oven to 250°F (125°C) and bake the Pavlova for 1hr 30 minutes. After that time, turn off the oven but leave it in the oven to dry out for 3 hours. (or overnight like I do)
- When you are ready to serve, dollop whipped cream on top of the Pavlova and top with Sliced strawberries, sliced kiwi, and some passion fruit. Keep refrigerated and enjoy within 2 days.
